cider

cider in Europe, fermented juice of apples; in the United States, unfermented apple juice, unless allowed to ferment, in which case it is known as hard cider. Selected apples are grated in a mill, and the juice is expressed and, for hard cider, fermented and filtered. The commercial product is usually pasteurized or treated with preservatives and is frequently blended to balance the chief constituents, sugar, malic acid, and tannin. In France cider is made principally in Normandy and Brittany. It is at its best after a year or two in cask. English cider from the southern and western counties is noted and rivals beer as a popular alcoholic beverage. Cider is popular also in Germany, Spain, and Switzerland. Perry is a similar beverage made from pears.

cider, cyder An alcoholic beverage; fermented apple juice (in the UK may include not more than 25% pear juice). Dry cider has 2.6% sugars, 3.8% alcohol, and 110 kcal (460 kJ) per 300 mL. Sweet cider has 4.3% sugars and supplies 125 kcal (525 kJ) per 300 mL. Vintage cider has 7.3% sugars, 10.5% alcohol, and supplies 300 kcal (1260 kJ) per 300 mL (half pint).

In the USA cider or fresh cider is unfermented apple juice; the fermented product is called hard or fermented cider.